RecipesJan 17, 2013, 6:10 PM
Ingredients
10 oz box of couscous
1½ cups hot water
16 oz can chickpeas
2 tsp orange zest
2 Tbsp extra-virgin olive oil
¼ tsp salt
2 lb beefsteak tomatoes
½ small onion, thinly sliced
¼ cup mint leaves, torn
¼ cup roasted almonds, roughly chopped
Directions:
Place couscous in medium bowl, pour over hot water, cover and leave to sit for 5 minutes before fluffing with a fork.
Stir in chickpeas, orange zest, 1 Tbsp oil and salt.
In a separate bowl combine the tomatoes, onion, mint, ½ tsp salt and 1 Tbsp oil.
Spoon the couscous onto a platter, spoon over the tomato mixture then sprinkle with almonds.